Garlic confit with elderberries

Pink garlic cooked with elderberries, it becomes a real sweet and sour “candy”. Relaxed with a little olive oil this makes a sauce for your salads and vegetable dishes.   For fans, with pan-fried foie gras, terrines (game), rillettes and cold meats.   Condiments on red or white meats, with smoked fish (trout fillets, salmon, herring, etc.) With your poultry or roasts cooked in the oven. 

The sublime companions of this elderberry garlic confit are undoubtedly a beautiful cheese platter with hot toast! 

Treat yourself ! HASkeep cool (0 to 4°C) after opening. Labels: AB + Nature & Progress